Spicy Kung Pao Chicken Recipe

This kung pao chicken recipe is a classic Chinese dish that is loved by many for its bold and spicy flavor. Tender pieces of chicken are cooked with vegetables and peanuts, then tossed in a savory sauce that is both sweet and spicy. While it may seem intimidating to make this dish at home, it is actually quite simple and can be easily customized to suit your taste preferences.


  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 cup roasted peanuts
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 2 tablespoons vegetable oil

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon chili paste


  1. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and chili paste until smooth.
  2. Heat the vegetable oil in a wok or large skillet over high heat.
  3. Add the chicken and stir-fry until browned and cooked through, about 3-4 minutes.
  4. Add the red and green bell peppers, onion, and garlic, and stir-fry for another 2-3 minutes.
  5. Add the peanuts and the sauce to the pan and stir-fry for another 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
  6. Serve hot, garnished with sliced green onions.

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